Indulge in Decadent Creamy Potato Leek Au Gratin Perfection
Indulge in Decadent Creamy Potato Leek Au Gratin Delight, a comforting dish with layers of potatoes and leeks in a rich béchamel.
Servings: 6 servings
Calories: 400kcal
Equipment
- Oven
- Baking dish
- Skillet
- Saucepan
- Knife
- cutting board
Ingredients
For the Gratin
- 3 large Russet Potatoes washed and thinly sliced
- 2 large Leeks washed and sliced
- 2 cups Heavy Cream
- 1 cup Cheddar Cheese shredded
- 2 tablespoons Unsalted Butter for sautéing leeks
- 1/4 teaspoon Nutmeg freshly grated
- to taste Salt
- to taste Pepper
Optional Enhancements
- 2 cloves Garlic minced
- 1 tablespoon Fresh Herbs like thyme, chopped
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and slice the Russet potatoes thinly, about 1/8 inch thick.
- Melt butter in a skillet over medium heat, then sauté sliced leeks until soft, about 5 minutes.
- Combine heavy cream, salt, pepper, and nutmeg in a saucepan. Heat gently until warmed through but do not let it boil.
- Layer half of the potato slices in a greased baking dish, followed by half of the leeks, and half of the creamy sauce.
- Repeat the layers with the remaining potatoes, leeks, and cream sauce. Finally, top it all off with a sprinkle of shredded cheddar cheese.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, until golden brown and bubbly.
- Optional: Garnish with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze portions for up to 2 months.